I know, I posted the recipe a while back and have talked about them, but I haven't made them for some time because my boys got goofy about not liking oatmeal. I can't remember if I made them with butter or margarine in the past, but this time I am making them with margarine for the treat boxes on the vegan day.
I made a test batch yesterday (1/6th recipe -- made 2 dozen ) and they were darker and chewier than I remembered. Good, but chewy. I had dark brown sugar and used it for flavor, and I'm sure that had something to do with both the darker color and the chewiness. My son liked them, so I will do the rest the same, but I'm just curious now whether the difference was that great or if I remembered them crisper than they really were with the light brown sugar -- and again, might have been butter instead of margarine.
Here's the recipe for anyone who doesn't remember:
3 c brown sugar
3 c butter or margarine
6 c oatmeal
1 T baking soda
3 c flour
Mash, knead, squeeze all ingredients in a huge bowl 'til you feel better, then form into balls and mash flat on an ungreased cookie sheet. Bake 10-12 minutes at 350 degrees.
Lol I missed this the first time around! Love the name and method for making them!
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That's the real fun of them, and the huge size of the recipe, but when I needed a vegan treat they were one of two cookie recipes I thought of. The other turned out to have an egg in it, so this was it. I got the recipe over 30 years ago from someone I worked with and it' has always been fun to share. This time, I can pass it down to the next generation.
Originally Posted by RebelYell18
BTW, in 30+ years, this will be the first time I make a full recipe. Maybe more. I've usually done a third and recommended that as an easy way to make a more normal size batch, but the 1/6 worked easily too. Maybe I'll try them again later with the light brown sugar and with butter to see if it's my memory or the variations at play.
Brown sugar has molasses in it, and dark brown has more, so ... it would be reasonable to me that they would have a SLIGHTLY higher moisture content than the ones you made before. Also, if you used a different brand/type of margarine, there may be a difference in moisture levels there, too.
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"If God had meant for corn bread to have sugar in it, he'd have called it cake." -- Mark Twain
Thanks for the reply and input. I learned a long time ago that buying a different brand of margarine would change my baking results, so I have bought Parkay -- what my mom bought and therefore what I grew up working with, ever since. If they change it, I am sunk. If I used margarine, I'm sure it would have been Parkay, but since I got married, I know I have used butter for more cookies -- at least the ones I didn't grow up learning to make with Parkay.
I knew the brown sugar would have some impact -- just surprised if it would be this much. If no one has made them -- or no one who has made them sees this, I will have to do an experiment to satisfy my curiosity. But for now, DS likes them this way, so I'll go with it. Going to start baking them tonight. Making the brownies tomorrow.
Beth - what an interesting recipe! I have a quick question for you ...
When you say "oatmeal" what do you mean? Do you mean oatmeal already prepared? Or do you mean dry oats - if so, what type - quick cooking dry oats or whole oats?
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